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THE BEST and easiest butternut squash soup ever! Silky smooth and so so creamy. Perfect for Fall!
This is by far the dreamiest butternut squash soup there ever was. With its silky smooth texture, this is the only recipe you will need this Fall (and winter) season for years to come.
The secret here is the roasting of the butternut squash alongside some bacon, onion, bell pepper and garlic. That way, you have that smoky, garlicky-bacon goodness built right into the soup, leaving no stone unturned.
Just be sure to save some extra bacon for later (for those garnishes), taking this soup to the next level with the crumbled goat cheese and chives. It’s truly just so much coziness in a single bowl.
CAN I SUBSTITUTE SWEET POTATOES FOR THE BUTTERNUT SQUASH?
Absolutely! You can substitute about 3 pounds sweet potatoes.
HOW CAN I MAKE THIS VEGETARIAN?
You can omit the bacon and substitute vegetable stock for the chicken stock.
WHAT IF I DON’T HAVE AN IMMERSION BLENDER?
A countertop blender (such as a Vitamix or Blendtec) or food processor should do the trick!
WHAT TOPPINGS CAN I ADD?
Toasted pumpkin seeds, fried sage leaves, sour cream (or Greek yogurt), heavy cream, or blue cheese crumbles are all great options!
Roasted Butternut Squash and Bacon Soup
Yield: 6servings
Prep: 15 minutesminutes
Cook: 40 minutesminutes
Total: 55 minutesminutes
THE BEST and easiest butternut squash soup ever! Silky smooth and so so creamy. Perfect for Fall!
1butternut squash, about 3 pounds, peeled, seeded and cut in 1-inch chunks
1onion, diced
1red bell pepper, chopped
4slicesbacon, diced
2tablespoonsolive oil
3clovesgarlic, minced
Kosher salt and freshly ground black pepper, to taste
for the soup
4slicesbacon, diced
½teaspoondried thyme
2 ½cupschicken stock, or more, to taste
¼cupcrumbled goat cheese
2tablespoonschopped chives
Instructions
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place butternut squash, onion, bell pepper and bacon in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and bake for 25-30 minutes, or until butternut squash is tender, stirring at halftime.*
Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
Add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock and puree with an immersion blender.
Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed until desired consistency is reached.
Serve immediately, garnished with bacon, goat cheese and chives, if desired.
Notes
*Baking time may need to be adjusted depending on the size of the squash.